Grill Teriyaki Chicken - Easy Recipe

Ready to ditch the takeout and make the absolute best teriyaki marinade for chicken right at home? This isn't just any grilled teriyaki chicken; we're diving into an authentic teriyaki chicken recipe that brings the vibrant flavors of Japan straight to your backyard grill. Forget those overly sweet, one-note sauces – our version focuses on a balanced, rich, and sticky teriyaki sauce that perfectly coats tender, juicy chicken. Grilling isn't just a cooking method here; it's the secret to unlocking incredible smoky depths and beautiful char marks, making this japanese teriyaki chicken recipe truly stand out. Whether you're a beginner or an experienced grill master, get ready to create a traditional teriyaki chicken recipe that will have everyone asking for seconds. It's time to fire up the grill and master the art of teriyaki chicken marinade for grilling!

Ingredients

• For the Main Dish:
• 1 ½ lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
• ½ cup soy sauce (low-sodium preferred, but regular works)
• ¼ cup brown sugar, packed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (for thickening sauce)
• ¼ cup water (for cornstarch slurry)
• Optional Garnishes:
• 2 tablespoons sliced green onions
• 1 tablespoon sesame seeds

Directions

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. If they are very thick, you can butterfly them or pound them to an even ½-inch thickness. This ensures even cooking.
2. Make the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and sesame oil.
3. Marinate the Chicken: Place the chicken in a shallow dish or a large zip-top bag. Pour about ¾ of the teriyaki marinade over the chicken, reserving the remaining ¼ cup for the glaze. Ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or for best flavor, overnight (up to 8 hours).
4. Prepare the Grill: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
5. Grill the Chicken: Remove chicken from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken on the preheated grill. Grill for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). For those beautiful grill marks, avoid moving the chicken too much once it's on the grate.
6. Thicken the Glaze: While the chicken grills, pour the reserved ¼ cup of marinade into a small saucepan. In a separate small bowl, whisk together the cornstarch and ¼ cup water to create a slurry. Bring the reserved marinade to a simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue whisking and simmering for 1-2 minutes until the sauce thickens into a glossy, sticky teriyaki sauce.
7. Glaze and Rest: Once the chicken is cooked through, brush generously with the thickened teriyaki glaze during the last minute of grilling on each side. Remove from the grill and let the chicken rest for 5 minutes before slicing. This helps keep the juices locked in.
8. Serve: Slice the grilled teriyaki chicken against the grain. Garnish with sliced green onions and sesame seeds, and serve immediately.